There are other products that you can make from pork like tocino, fish native sausage, Canton-style longanisa, chorizo de recado and chicharon. These products are all ready-to-eat making them very much in demand in the market.
Tocino. This sweet-tasting processed pork is prepared from pork chop or liempo. Slice the meat to 1/4 inch thick. Mix the following ingredients (good for 1 kg of meat).
salt – 1 tablespoon
sugar- 4 tablespoons
salitre- 1/8 teaspoon
anisado wine- 2 tablespoons
achuete/annatto – as desired
Phos PT/phosphate – 1teaspoon
water – 1/4 cup
Treat the sliced meat with these ingredients and pile in a basin. Let it stand for 8 hours at room temperature. If you will cure it for one day, store inside the refrigerator.
Canton-style Longanisa. Prepare about 300 grams of cubed or coarsely ground pork backfat and about 700 grams of ground lean pork. Mix these curing ingredients ( good for 1 kg of meat).
refined salt – 1 1/2 teaspoons
refined sugar – 3 tablespoons
anisado wine – 1 1/2 tablespoons
salitre/curing salt – 1/8 teaspoons
achuete/annatto – 1/3 cup
Phos PT/phosphate – teaspoons
Mix the meat and the ingredients well. Cover and cure the meat for 8 hours at room temperature. You can cure it longer by refrigerating for one to two days. After curing, stuff the meat into casings. They can be made from small intestines of pigs or cows. But there are also cellulosiccasing that are being sold.
Dry the meat in casing for 8 hours at a temperature of 110oF to 120oF in an artificial dryer. After drying, store in the refrigerator.
Fresh Native Sausages. This is also prepared from cubed or coarsely ground pork backfat (300 g) and lean pork (700 g). MIx the following curing ingredients (for 1 kg of meat).
refined salt – 1 1/2 tablespoons
refined sugar – 1 1/2 tablespoons
soy sauce (toyo) – 1 1/2 tablespoons
vinegar- 2 tablespoons
anisado wine – 2 tablespoons
ground black pepper – 1 tablespoon
chopped garlic – 2 tablespoons
salitre/curing salt – 1/8 tablespoon
Phos Pt/phosphate – 1 teaspoon
water – 1/4 cup
Follow the following in preparing Canton-style longanisa. You need not dry the sausages. They can be cooked or sold after curing.
Chorico de Recado. Like the Canton-style longanisa and fresh native sausage, chorizo de recado is also made from cubed or coarsely ground lean pork (700 g) and pork back fat (300 g). But its curing ingredients are different.
refined salt – 3 1/3 teaspoons
salitre – 1/8 teaspoon
pimientos de España – 2 1/2 tablespoon
anisado wine – 1 1/2 tablespoon
ground black pepper – 1/4 teaspoon
thyme – 1/4 teaspoon
chopped and fried garlic – 1 tablespoon
nutmeg – 1/8 teaspoon
phosphate – dissolved in 1/4 water.
Chorizo and Canton-style longanisa are similarly prepared.
Chicharon. Prepare 1 kg of pork skin and 3 to 4 cups of water. Put the whole pork skin in boiling water. Stir to avoid the skin from sticking to the bottom of the sauce pan. Reduce the heat and allow to simmer until the skin is tender and can be pricked with fork. Drain the skin and cool. Slice into squares. Sun dry for 2 days or until the skin hardens.
technologies provided by region10.dost.gov.ph